One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash recipe features tender chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It’s Hungarian comfort food at its tastiest and it is absolute heaven!
What is Chicken Paprikash?
Chicken Paprikash, also known as Paprikás Csirke in Hungarian, is a traditional Hungarian dish that features tender chicken pieces that are cooked in a rich, flavorful and creamy paprika-based sauce and commonly served with egg noodles or dumplings. It has been enjoyed in Hungary for centuries, likely dating back to the 18th or 19th century. A reflection of the peasant origins or Hungarian cuisine, chicken paprikash was made from simple and available ingredients like chicken, onions, sour cream, and paprika. Older, tougher chicken could be utilized because the low and slow cooking time ensured tender meat and the end result was a dish that was both hearty and delicious. This is Hungarian comfort food at its best, a symbol of Hungarian culinary heritage, and has since become popular throughout the world.
Hungary is a country with beautiful landscapes, cities, villages, cultures, traditions, people and food. I love hearing from our readers about their experiences visiting Hungary and falling in love with the country and its food. That’s what visiting Hungary does to people…they fall in love. I certainly did.
Just taking a tiny glimpse of Hungary – Budapest, the country’s capital, is a city bustling with life, color, beautiful architecture, and the aroma of food wafting from over 1500 restaurants. Below is Zrinyi Utca (street), leading to Saint Stephen’s Basilica, built in 1905 in honor of the first king of Hungary. (Incidentally, his mummified hand is kept as a relic in that basilica as they couldn’t find the rest of his body! Not really a topic for a recipe post though, is it? ;)
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My favorite area of Budapest is the Fisherman’s Bastion (Halászbástya). Built in 1895 its neo-Gothic and neo-Romanesque architecture is breathtaking. It’s situated on the hill on the Buda bank of the Danube overlooking the city and the atmosphere is so romantic. An evening stroll after dinner is a must – watching the lights of the city dance on the water, gazing at the magnificent Chain Bridge, and resting in the soft shadows of the Bastion walls.
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But let’s get back to the FOOD. Specifically, one of Hungary’s most popular and beloved dishes, Chicken Paprikash – a very simple but incredibly flavorful dish.
The “Essential” Ingredients in Traditional Chicken Paprikash
Each time I’ve been served chicken paprikash it was prepared virtually the same way with the same basic ingredients: Chicken, onions, garlic, water or broth, lots of paprika, sometimes tomatoes, salt, pepper and cream. Sometimes Hungarian bell peppers are included though most versions I’ve seen made by older generation Hungarian home cooks did not. The inclusion of bell peppers varies by region and cultural tradition.
What is the Best Paprika to Use?
The name of this dish, paprikash (paprikás), of course comes from the most important ingredient in the dish: Hungarian paprika. This star ingredient is central to the dish and as such there are two critical factors to the success of an authentic Chicken Paprikash:
1)Â Use the RIGHT paprika (see below) and 2) Use LOTS of it.
For the BEST chicken paprikash, both the quality and quantity of ground paprika must be ensured. Trust me, you will taste the difference!
We recommend this genuine imported Hungarian paprika from the Kalocsa region of Hungary. It has an extraordinarily rich flavor and an exceptionally vibrant red color. Many of our readers have tried it and have reported back that quality Hungarian-imported paprika makes all the difference.
There are relatively few ingredients in this dish and so it is especially important to use the highest quality ingredients you can find. Get quality chicken, quality chicken broth, and quality sour cream. And if you at all possibly can, use lard to fry the chicken. Not just because it’s traditional, but because it makes food taste amazing! Lard will transform your cooking and baking. You can buy lard here on Amazon but I strongly recommend rendering your own. It’s super easy, learn how to render lard!
Should I Use Water or Broth?
While using broth is not “traditional” (traditionally just water is used), we highly recommend it for a richer flavor. For the chicken broth we recommend our personal favorite and in our opinion the best on the market: Aneto 100% All-Natural Chicken Broth imported from Barcelona, Spain.
Other broths on the market (including “premium” organic brands) are made with a “formula” using powders, extracts, flavorings, MSG masked in the form of “yeast extract”, and mystery ingredients like “natural flavors” that are FDA loopholes for things the manufacturers rather not spell out and we’d rather not have in our food system.  Aneto makes their broths following a recipe using real, whole ingredients the same way we do at home: The freshest vegetables, chicken meat and bones are selected and go into large pots where they simmer for hours until they’re reduced to a wonderfully rich, flavorful and healthy broth. Aneto is truly remarkable. Here is a list of the store locations selling their broths (with more locations regularly being added).
We took a tour of their factory in Barcelona few years ago and it was such an inspiring experience. Read more about what sets Aneto apart from other broth manufacturers.
Equipped with the BEST ingredients you’re now ready to make the BEST Chicken Paprikash!
I don’t know about you but I’m hungry. Are you ready to eat??
Chicken Paprikash Recipe
Then let’s get started!
Heat the lard in a heavy pot and brown the chicken on all sides (traditionally the chicken is simmered without browning it but we HIGHLY recommend doing so – it vastly increases the flavor of the final dish). Transfer the chicken to a plate.
In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes.
Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched). Return the chicken to the pot and place it back over the heat.
Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
Chicken paprikash is traditionally served with Hungarian nokedli, which are the same thing as Spaetzle only they’re much shorter and stubbier. You can make nokedli using a Spaetzle scraper and here is the Spaetzle recipe which is the same as for nokedli.
Enjoy!
Jó étvágyat!
Be sure to try these other delicious Hungarian dishes:
Authentic Chicken Paprikash (Paprikás Csirke)
Ingredients
- 2 tablespoons pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor)
- 3 pounds chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken)
- 2 medium yellow onions, very finely chopped
- 2 cloves garlic, finely minced
- 2 Roma tomatoes, seeds removed and very finely diced
- 1 Hungarian bell pepper, diced (optional)
- 3-4 tablespoons quality, genuine imported sweet Hungarian paprika
- 2 cups Aneto 100% All-Natural Chicken Broth (our most favorite chicken broth)
- or Aneto low sodium chicken broth
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup full fat sour cream , room temperature (important to avoid lumps; be sure also to use full fat)
- 1/4 cup heavy whipping cream
Instructions
- Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.
Nutrition
Originally published on The Daring Gourmet October 15, 2018
Adrienne Bull says
I loved this, it was so creamy and satisfying. The kids loved it too! Thank you so much.
Kimberly @ The Daring Gourmet says
I’m thrilled it was a family hit, Adrienne, thank you so much!
Anonymous says
We just returned from Hungary where I had chicken paprikash for the first time at Tati in Budapest. I brought home a small stash of paprika and felt chicken paprikash would be great for this rainy day. Your recipe is awesome.
John Rhoe says
Chicken paprikash was the first dish I made for my wife as newlyweds. She liked it but never wanted it again. Her Mexican mom was against paprika as a poor substitute for chilies. So, she was jaded.
Michel says
I first became aware of the dish after watching Avengers: Infinity War (my two favourite characters were involved. Vision was making the dish for a home-sick Wanda)
I tried the recipe a few months ago, and it has absolutely become my favourite chicken dish.
Thank-you for posting it, along with all the extra information.
Kimberly @ The Daring Gourmet says
Thank you so much, Michel, I’m so glad and appreciate the feedback!
Anonymous says
Excellent recipe, amazingly flavorful and satisfying dish! I used to live in a Hungarian-American neighborhood, and this takes me back to the little restaurants there. Thank you!
CAROL Cooper says
2nd generation Hungarian here. This is exactly how my mom and grandmother made it. I also do it this way, also adding the green pepper or Hungarian sweet peppers.
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Carol!
Suzanne says
This was so good. Followed it pretty much to the letter. Didn’t make the noodles, just served it with a fresh loaf and everyone’s plates were wiped clean. Will definitely be making this again, thank you!
Kimberly Killebrew says
Fantastic, Suzanne, thank you!
Mikorka Kálmán says
My mom used to make nokedli with a fork lol
David Laman says
I had never eaten Chicken Paprikash — let alone make the dish — until last week. I followed this recipe to the letter, including using pork-based lard and Hungarian paprika. It was absolutely amazing! The flavor and richness just sings! I served it with egg noodles and it was a huge hit. I already have how to make it memorized.
Kimberly Killebrew says
Fantastic! I’m so glad you enjoyed this, David, thank you for the feedback!
John Prete says
Gross…I can provide you with at least 20 different Italian chicken recipes that are far superior to this yucky stuff!!!!!
John Prete
Ray Wischhover says
Gross. Interesting choice of words. Goes well with yucky.
When you hit puberty, maybe revisit… Perspectives change.
Denise says
I agree 100% Ray. This recipe is just fantastic and I’m making it for the third time in a short amount of time.
David says
You’re just an arrogant a** who should have had his teeth kicked out a long time ago.
tim miller says
I made this tonight for dinner. I love it!
Kimberly Killebrew says
Fantastic, thanks so much, Tim!
Sebastian says
In your honor, I made this for dinner! Paprikash is delicious, maybe try it first.
Mike Darrish says
Gross? How about ignorant comment, John.
Dawn Roessle says
Question
Can I use a can of diced tomatoes? Of course I will drain it to get all the seeds out .
Kimberly Killebrew says
Hi Dawn, yes you can. Use about 1/2 of a regular 14 ounce can and I wouldn’t worry about trying to get the seeds out. Happy cooking! :)
Adz86 says
It’s finally cold enough in Australia I can get into winter food. First time commenting but been a fan for a while, this in particular I love and it was first on my list to kick of the cold season (which isn’t long here).
Thank you for the recipe.
Kimberly Killebrew says
Thank you so much for taking the time to comment and for your support, I’m so glad you enjoyed this recipe! <3
Mary Nagy says
My husband’s Hungarian grandmother used to make this, as well as goulash- growing up American, the only ‘goulash’ I ever knew about was the hamburger/noodle one my equally American mom used to make when I was a kid, lol- my husband showed me the error of my ways, lol, and I’ve been making it the right way for him ever since! The only difference is I cut the chicken up into smaller, bite-sized pieces (just for ease, if anything), and I practically quadruple the amount of hungarian paprika, lol! I also use it over egg noodles, but again, it’s more for ease than anything. My husband loves this stuff, when I make it I make a lot, and it freezes really well in portions. Thanks so much for these wonderful recipes!
Scott says
I am 100% Hungarian, second generation in America. That is what we call the amercanized version. No Hungarian I know makes it like that. Not even at the polish festivals. I mean Nobody makes it like that. It’s like soup not a fork and knife meal.
Kimberly Killebrew says
I’m sorry, Scott, but you are simply wrong. To say that “no Hungarian” makes it this way, you evidently don’t know many actual born-and-raised Hungarians. Chicken Paprikash is in now way, shape or form a soup. You may be Hungarian by ancestry but you’ve clearly never lived there and if you’ve ever visited Hungary you’ve clearly never had the chicken paprikash. You can read through the comments if you’re interested in the feedback from our Hungarian readers.
Anonymous says
You are 100% wrong. I’m also a second generation Hungarian and this is exactly how my grandma and mom make it. It’s legit so, sorry for your family who makes it wrong.
Mikorka Kálmán says
A csirkepaprikás az hol leves?
Beverly Foye says
Thank you for giving us this recipe. I shake my head in dispair when chefs say they are cooking a recipe that is authentic and it turns out to be their idea of what it should taste like. We know a Hungarian couple (very elderly) and she makes something for us each time we go to see them. I even got a big jar of Hungarian paprika last time we were there. Please keep recipes exact otherwise we lose them forever.